Not only was it good to learn from Chris and George, I also benefited from getting to talk with other local BBQ folks. Howard P and Ron F of the competitive team Bent Elbow and another Chris sat at my table and then Dan B to my left is a fellow Egg owner (as is Howard). So it was good to compare notes and exchange ideas about local resources with all of them.

Here are some photographs of the event.

Chris doesn't use a knife....he uses a Forschner Scimitar, which looks like something a pirate would use.This was a rather BBQ educated crowd, asking meaningful questions and taking notes.Chris demonstrated the trick for determining the doneness of a steak by touch.Chris discussing what to look for in selecting pork spare ribs.Rubbing the rib.George Ewart and Chris prepping the ribs to go back into the smoker.Chris shows us how he picks out his briskets, marbling and thickness of the flat.Chris demonstrates Big Bob Gibson's original - BBQ Chicken baptized in a white bbq sauce.Chris talks about the time he had to deliver a baby in the middle of the restaurant. Just kidding, he was talking about briskets.Speaking of briskets, of the two they made, one was good and one was great, despite being done the same way at the same time. Sometimes that just happens in BBQ. I'll cook three ribs all the same way at the same time, and one will be noticeably better or worse than the others. Chris unleashes his Scimitar on the ribs.Obligatory after class shot.For dinner last night I made the Big Bob Gibson's Bar-B-Q chicken. It was good but not as good as Chris'.....yet. I have to tweek a few things.All of the recipes he made (and tons more) are found in Chris' book, Big Bob Gibson's BBQ Book.I have had it for a year but picked up an extra signed copy yesterday to give away as my June give away. Look for that giveaway in the first weekend in June as part of my Father's Day Grilling Gift Guide post.

I would LOVE to take a BBQ class - but unfortunately none are offered anywhere up here until late summer...and then I'm going to sign up the boy and me...since he's my outdoor sous chef - figure it's time he learned! The white BBQ sounds interesting - was it? Looked like a lot of fun...and some darn fine eating!

I want your throwaways while you practice perfection, okay? Nice to spend time with others that share your passion and I noticed that, while he cuts like a pirate, you dressed like one. :) Loved the post!

Totally jealous of your cooking class. Not very many bbq classes up here in the north. I see Chris was using his Kingsford, Kamodo grill. He had that fired up during Memphis in May. It is not quite an egg, but heck it was free.

You look so happy in that last pic. I am glad the class was valuable. I can't imagine you have much to learn in this realm... but I admire your drive to be the best! I use that steak doneness trick myself! GREG